Lingonberry cracknel cake

Ingredients (for approx. 16 pieces)

1 package pudding powder “vanilla flavour” (suitable for cooking)
6 tbsp. + 250 g of sugar
400 ml of milk
5 eggs (medium-sized)
1 pinch of salt
150 g of flour
2 tsp. of baking soda
1 1/2 jars (each containing 250 g) of Annes Feinste Wild Lingonberries Selection
300 g + 1 tbsp. of soft butter (room temperature)
50 g of icing sugar
25 g of chopped almonds
Cling film
Baking parchment
One-time piping bag with nozzle



1. Mix pudding powder and 4 tbsp. of sugar. Add 100 ml of milk and mix until smooth. Boil the remaining milk and then remove from the hearth. Stir in the pre-mixed pudding powder. Simmer for approx. 1 minute while stirring constantly. Transfer the pudding into a bowl, cover directly at the surface using cling film. Allow to cool.


2. Place baking parchment into a springform pan (26 cm Ø). Separate eggs. Whisk the egg whites until stiff using the balloon whisk attachment on your electric mixer. While whisking, gradually sprinkle in 125 g of sugar and a pinch of salt. Mix in the egg yolks one at a time. Mix flour and baking soda, sieve onto the egg cream and fold in carefully. Fill the mass into the springform pan and smoothen. Bake in the pre-heated oven (electric oven: 175°C/ circulating: 150°C/ gas: please see manufacturer information) for approx. 25 minutes. Take out and place onto a cake rack in order to allow to cool.


3. Remove the cake base from the cake form. Pull off the baking parchment. Cut the cake horizontally twice. Stir the lingonberries and spread approx. 3/4 of them on the base, leave an approx. 1 cm edge free. Place the second base on top and press down lightly. Whisk 300 g of butter and icing sugar using the balloon whisk attachment on your electric mixer for approximately 15 minutes until white and creamy. Stir the pudding until smooth. Gradually add the pudding while stirring constantly.


4. Spread 1/3 of the cream on the base, and then place the 3rd base on top and press down lightly. Fill approx. 4 tbsp. of the cream into piping bag with nozzle and set to one side. Apply the remaining cream to the entire cake. Using the piping bag, squeeze tuffs onto the edge of the cake. Place the cake in the fridge for approximately 4 hours.


5. Melt 1 tbsp. of butter in a small pan. Add almonds and 2 tbsp. of sugar and caramelise while stirring constantly. Spread the almonds on a piece of baking parchment and allow to cool. Coarsely crumble the almonds. Sprinkle the edge of the cake with almonds. Spread the remaining lingonberries in a circle in the middle of the cake.


Preparation time: approx. 2 hours. Waiting time: approx. 5 hours.
Each piece has approx. 1930 kJ, 460 kcal. Protein 6 g, Fat 27 g, Carbohydrates 48 g


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Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960


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Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960


Sales-Assistant Export

Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960

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